Process for the manufacture of a frothy drink composition

ABSTRACT

A process for preparing a powder-form composition for preparation of a frothy beverage is prepared from an aqueous solution and suspension of fats, proteins, lactose and other carbohydrates, wherein the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The aqueous solution and suspension is preheated, heated, concentrated, gasified, pressurized and then this concentrate is directed through a spray nozzle and the spray is contacted with a plurality of turbulent component streams of drying air to decrease the pressure at the spray nozzle. The composition is then post-dried.

CROSS REFERENCE TO RELATED APPLICATIONS

This is a division of application Ser. No. 700,198, filed Feb. 11, 1985,now abandoned in favor of co-pending application Ser. No. 918,660, filedOct. 15, 1986.

BACKGROUND OF THE INVENTION

This invention relates to a composition for a beverage, moreparticularly in powder form. The composition according to the inventionis intended to be mixed with a liquid to prepare a beverage which may befrothy at its surface, for example, with hot water and soluble coffee orwith hot liquid coffee to obtain a kind of "cappuccino", or with acocoa-flavoured beverage.

There are several powder-form products for whitening coffee, frompowdered milk to products containing few, if any, fats and/or lacticproteins.

U.S. Pat. No. 4,438,147 in particular describes a process for making apowder-form composition comprising a non-lactic fat, a non-lacticcarbohydrate and a foam stabilizer containing proteins, such as sodiumcaseinate.

The manufacture of products of this kind necessitates particularprecautions to ensure thorough mixing with a liquid. They have a showgood wettability, high solubility and high stability to heat so thatthey do not flocculate, particularly in the presence of hot coffee whichis slightly acidic.

SUMMARY OF THE INVENTION

The present invention is based on the surprising observation that theserequirements are satisfied particularly well when a powder-formcomposition of which the principal constituents are 0.2 to 28% of fats,5 to 16% of proteins, 16 to 62% of lactose and, optionally, up to 60% ofother carbohydrates has a ratio by weight of proteins to lactose of from1:3.5 to 1:5.

By way of comparison, this ratio is of the order of 1:1.4 for cow'smilk.

Experience has shown that, from the point of view of heat stability,there is no advantage in deviating too far from 1:4 for theprotein:lactose ratio of lactic compositions whereas compositionscontaining some non-lactic ingredients are less sensitive to heat.

If necessary, the particles of the composition may have small cavitiesof which the gaseous contents are intended to be released during mixingwith a liquid, producing a froth.

DESCRIPTION OF PREFERRED EMBODIMENT

Providing the characteristic protein:lactose ratio of from 1:3.5 to 1:5is obtained in the powder-form product, the process for making thecomposition according to the invention is no different in principle fromthe process used for making powdered milk, repeatedly described in theliterature, or a coffee whitener of the type described in U.S. Pat. No.4,438,147. To a solution of proteins (milk, caseinate) was added astabilizing salt and, as required, lactose, sweet whey (from thecoagulation of casein with rennet), lactic and/or vegetable fats, acarbohydrate such as sucrose, starch syrup, and if necessary,flavourings.

In aqueous solution, the stabilizing salt forms a buffer whichneutralizes the mild acidity of the coffee during dissolution of theproduct in an aqueous medium, which contributes towards preventingflocculation of the proteins. The stabilizing salt may be, for example,a citrate or a phosphate, preferably sodium hydrogen phosphate (Na₂HPO₄), which is added in aqueous solution, for example in a quantity offrom 0.6 to 1% by weight, based on dry matter, in the case of a citrateor preferably in a quantity of from 0.3 to 0.5% by weight, based on drymatter, in the case of sodium hydrogen phosphate.

The aqueous composition thus obtained, which has a solids content offrom 16 to 20% by weight, is preheated and then heated in a plate heatexchanger or by injection of steam with a dwell period and concentratedby evaporation to a solids content of from 46 to 60%. This concentrationstep may be followed by another heating step with a dwell period.

Finally, the concentrate is dried by spraying in a tower and post-driedin a fluidized bed, for example.

In cases where it is desired to obtain a composition intended for thepreparation of a frothy beverage, a preferably inert gas, such asnitrogen, is injected into the concentrate before it is spray-driedwhich produces small cavities in the particles.

The gas is preferably injected into the concentrate under a lowpressure, for example, of 3-4 bars, immediately ahead of a mixing pumpand the concentrate/gas mixture is taken up by a high-pressure pumpsituated near the mixing pump which delivers the gasified concentrate,preferably under a pressure of from 40 to 80 bars, to the nozzle of thespray-drying tower.

To avoid premature bursting of the small cavities produced in theparticles during the initial phase of the drying process, it isimportant to ensure that the stream of hot air in the drying tower isnot too vigorous. The hot air stream is preferably broken up in themanner of a jet deflector by a suitable device, for example, a screen orgrille fixed to the end of the air feed pipe at the head of the dryingtower so that the air pressure decreases by about half at the spraynozzle for the concentrate, the vigorous primary air stream thus beingconverted into a plurality of small turbulent secondary air streams.

Because of the risk of coagulation, it is difficult to dry all thelactic proteins and the liquid coffee by spraying. To obtain a mixturethereof in powder form, the acid in the liquid coffee has to beneutralized before mixing with the milk and drying or alternatively themilk and the coffee both have to be mixed in powder form. The sameprecautions have to be taken with the composition according to theinvention as with the milk. If it is desired to make a mixed compositionwith soluble coffee or soluble coffee substitute on an industrial scale,instant coffee in powder or agglomerate form is preferably used formixing with the powder-form composition according to the invention byintroduction into the spray-drying tower. In one preferred process, theinstant coffee or soluble coffee substitute is introduced through thepipe which returns to the tower the fine particles recovered bycyclones, for example. The proportion by weight of instant coffee orsoluble coffee substitute is preferably 18 to 30% of the total. In caseswhere the components are mixed in powder form, it may be of advantage tocolour the composition according to the invention with coffee, forexample, to give the powder-form mixture a more uniform colour.

The powder-form composition according to the invention preferably has adensity of the order of 300 g per liter so that three spoons of 3 g eachare suitable for preparing a 140 ml cup of beverage. One spoon ofinstant coffee may then be added to obtain a cup of light coffee of thetype known as white coffee. If the powder-form composition has smallcavities, the addition of instant coffee and, if required, a smallquantity of cocoa will give a beverage of the "cappuccino" type coveredby an 8 to 15 mm thick layer of froth which retains the heat andproduces a creamy sensation in the mouth.

The following Examples, in which the percentages are by weight, describesome suitable processes and possible compositions.

EXAMPLES EXAMPLE 1 (Lactic composition)

To obtain 100 kg of end product, 460 kg of standardised milk containing17.3 kg of lactic fat and 40.28 kg of non-fat solids are used. 0.4 kg ofNa₂ HPO₄ in the form of a 10% aqueous solution is mixed therewith,followed by the addition of 39.7 kg of lactose dissolved in 150 kg oflukewarm water. The whole is preheated to 80° C. in a plate heatexchanger and then heated to 115° C. by injection of steam for 5 secondsand concentrated by evaporation to a solids content of 51%. After adwell time of about 10 minutes at 43° C., the concentrate is reheated to75° C. by injection of steam and left for about 5 minutes. Thethroughput of the 50% solids concentrate is 670 liters/hour. 4liters/minute of nitrogen under a pressure of about 3 bar are theninjected into the concentrate which is then pumped under a pressure of68 bar to the nozzle of a spray-drying tower where it is dried byspraying with air at 330° C. under a pressure of 15.7 kPa (1600 mm ofwater) on entry, the primary air stream being broken up into smallsecondary turbulent streams under a pressure of about 7.9 kPa (800 mm ofwater) by a screen at the spraying nozzle for the concentrate.

112 kg/h of agglomerated soluble coffee are introduced through the pipewhich returns the fine particles recovered by cyclones to the tower,after which the product issuing from the tower is dried in afluidized-bed.

The analysis of the powder-form composition according to the invention,excluding the soluble coffee, is as follows:

    ______________________________________                                                   % by weight                                                        ______________________________________                                        Lactic fat   17.3                                                             Proteins     15.3                                                             Lactose      61.2                                                             Minerals     3.7                                                              Moisture     2.5                                                              ______________________________________                                    

The proteins:lactose ratio is 1:4.

EXAMPLE 2 (Composition based on skimmed milk)

To obtain 100 kg of end product, 451.5 kg of skimmed milk containing 0.4kg of lactic fat and 40.2 kg of non-fat solids are used. 0.4 kg of Na₂HPO₄ in the form of a 10% aqueous solution and then 39.7 kg of lactosedissolved in 150 kg of lukewarm water are mixed with the skimmed milk.The mixture is then preheated to 80° C. and 16.9 kg of coconut fat arecontinuously injected therein. The remaining procedure is as in Example1 (heating to 115° C. by injection of steam for 5 seconds,concentration, etc.). The analytical composition is the same as inExample 1 except that the coconut fat replaces the lactic fat as to16.9% of the mixture.

EXAMPLE 3 (Non-lactic composition)

To obtain 100 kg of end product, 0.4 kg of Na₂ HPO₄ in the form of a 10%aqueous solution and then 12.8 kg of powder-form sodium caseinate, 47.1kg of powder-form lactose and 10.0 kg of sucrose are added to 50 kg ofwater at 50° C. The mixture is then introduced into a colloid mill inwhich another 30 kg of water at 60° C. are added. After preheating to70° C., 27.5 kg of coconut fat are continuously injected, after whichthe mixture is heated to 115° C. by injection of steam for 5 seconds,flashed and then homogenized in two stages (200 and then 50 bar). Aftercooling to 30° C. with a dwell period, the mixture is reheated to 75° C.by injection of steam. After another dwell period of 5 minutes, theremaining procedure is as in Example 1 (injection of nitrogen,spray-drying, etc.).

The analytical composition of the product, excluding the coffee, is asfollows:

    ______________________________________                                                   % by weight                                                        ______________________________________                                        Fats         27.6                                                             Proteins     11.6                                                             Lactose      46.9                                                             Sucrose      10.0                                                             Minerals     0.9                                                              Moisture     3.0                                                              ______________________________________                                    

The proteins:lactose ratio is 1:4.

EXAMPLE 4 (Flavoured lactic composition)

The procedure is as in Example 1, except that a small quantity ofcinnamon powder and vanilla-flavoured sugar are added.

This addition may be made in three ways:

1. to the concentrate before drying

2. with the soluble coffee through the tube for returning the fines

3. to the fluidized bed following the tower

EXAMPLE 5 (Lactic composition with whey powder)

For 100 kg of end product, 283 kg of standardized milk containing 17.3kg of fats and 23.8 kg of non-fat solids are used. 0.4 kg of Na₂ HPO₄ inthe form of a 10% aqueous solution are added to the milk. 23.8 kg ofpowdered sweet whey (pH at least 6.2), 15.3 kg of lactose and 17.0 kg ofsucrose are dissolved in 120 kg of hot water at 60° C. When the mixtureis free from clumps, it is added to the standardized milk. The remainingprocedure is as described in Example 1. The analytical composition ofthe product less the coffee is as follows:

    ______________________________________                                                   % by weight                                                        ______________________________________                                        Fats         17.5                                                             Proteins     11.9                                                             Lactose      46.8                                                             Sucrose      17.0                                                             Minerals     4.3                                                              Moisture     2.5                                                              ______________________________________                                    

The proteins:lactose ratio is 1:3.9.

EXAMPLE 6 (Composition with vegetable fat and whey powder)

To obtain 100 kg of end product, 264 kg of skimmed milk containing 0.2kg of fats and 23.8 kg of non-fat solids are used. 0.4 kg of Na₂ HPO₄ inthe form of a 10% aqueous solution is added to the skimmed milk. 23.8 kgof sweet whey powder (pH at least 6.2), 15.3 kg of lactose and 17.0 kgof sucrose are dissolved in 120 kg of hot water at 60° C. and, when themixture is free from clumps, it is added to the standardized milk. 17.3kg of coconut fat preheated to 60° C. are then continuously injected inthe mixture immediately before preheating the whole to 80° C. Theremaining procedure is as in Example 1. The analytical composition ofthe product less the coffee is as follows:

    ______________________________________                                                   % by weight                                                        ______________________________________                                        Fats         17.5                                                             Proteins     11.9                                                             Lactose      46.8                                                             Sucrose      17.0                                                             Minerals     4.3                                                              Moisture     2.5                                                              ______________________________________                                    

The proteins:lactose ratio is 1:3.9.

What is claimed is:
 1. A process for preparing a powder-form composition for a beverage which is frothy at its surface comprising:combining lactic proteins, lactose, fats, carbohydrates other than lactose and stabilizing salt constituents in an aqueous solution and suspension, such that the ratio by weight of lactic proteins to lactose constituents is from 1:3.5 to 1:5; preheating and then heating the aqueous solution and suspension; evaporating the heated aqueous solution and suspension of constituents to form a concentrate having a solids content of from 46% to 60% by weight; injecting an inert gas into the concentrate, mixing the gas and concentrate, and then increasing the pressure of the gasified concentrate to a pressure of from 40 to 80 bars and delivering the pressurized gasified concentrate to a spray nozzle in a drying tower for spraying via the nozzle; spray-drying the pressurized gasified concentrate spray from the nozzle by deflecting the stream of drying air into a plurality of turbulent component streams to decrease the air pressure of the drying air at the spray nozzle; and post-drying the spray-dried concentrate.
 2. A process according to claim 1 wherein the gas is injected under a pressure of 3 to 4 bars.
 3. A process according to claim 1 wherein the constituents comprise by weight 5 to 16% lactic proteins, 16 to 62% lactose, 0.2 to 28% fats, up to 60% carbohydrates, other than lactose, and a stabilizing salt selected from the group consisting of a citrate in an amount of 0.6 to 1% by weight based on the amount of dry matter of the constituents and a phosphate in an amount of 0.3 to 0.5% by weight based upon the amount of dry matter of the constituents.
 4. A process according to claim 1 further comprising heating the concentrate and subjecting it to a dwell time after the concentration step.
 5. A process according to claim 1 wherein the preheating and heating steps are performed by injection of steam with a dwell period.
 6. A process according to claim 1 further comprising mixing a powder-form beverage material, selected from the group consisting of soluble coffee and soluble coffee substitute, with the spray-dried concentrate in the spray-drying step.
 7. A process according to claim 6 further comprising recovering fine particles of the spray-dried concentrate and preparing a mixture of the particles and the powder-form beverage material and then mixing the mixture with the spray-dried concentrate in the spray-drying step.
 8. A process according to claim 1 further comprising neutralizing acid in liquid coffee and preparing a mixture of the neutralized coffee with the concentrate prior to spraying and then the mixture.
 9. A process according to claim 1 wherein a high pressure pump increases the pressure of the gasified concentrate and delivers it to the nozzle.
 10. A process according to claim 1 wherein the air pressure at the spray nozzle is decreased by about half by the plurality of turbulent streams.
 11. A process according to claim 1 wherein the plurality of turbulent streams are formed by a device selected from the group consisting of a screen and a grill fixed to the drying air feed. 